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Zucchini Pineapple Bread

A delightful twist on classic zucchini bread, combining the earthiness of zucchini with the sweetness of pineapple for a refreshing treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar Can be swapped for honey or maple syrup for a healthier option.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon Optional for serving.
Wet Ingredients
  • 2 large eggs
  • 0.5 cups vegetable oil Can be substituted with coconut oil.
  • 1 tsp vanilla extract
  • 2 cups grated zucchini Grate finely for smoother texture.
  • 1 cup crushed pineapple (drained) Ensure well-drained to avoid soggy bread.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat the eggs, then add the vegetable oil, vanilla, grated zucchini, and crushed pineapple. Stir well.
Combining
  1. Pour the wet mixture into the dry ingredients and mix until just combined; avoid overmixing.
  2. Pour the batter into the prepared loaf pan.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
Cooling
  1. Allow to cool in the pan for a bit, then transfer to a wire rack to cool completely.

Notes

For an extra tropical vibe, add coconut flakes or lime zest. Store in an airtight container for 3-4 days at room temperature or refrigerate for longer freshness. Freezes well for up to three months.